Fermentis dried yeast SafCider TF-6

Description

Usage recommendations:

• For all types of sweet and dry ciders from fresh or concentrated apple juices.

•Very high aromatic intensity and complexity towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce). Please note that those observations are based on French cider recipe trials. 

• Suitable for difficult fermentation conditions and mixes with sugar syrups.

Technical characteristics:

• Regular slow kinetic

• Broad fermentation temperature spectrum: 10-30°C (50-86°F), ideally 15-25°C (59-77°F).

• High nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.9

• Medium assimilation of fructose

• Maximum initial SO2 level recommended: 50mg/L. Very low production of acetaldehyde and SO2.

• High malic acid consumption (up to 1.4g/L)

• Medium 2-phenylethanol and very high isoamyl acetate (candy-banana) producer

Dosage: 20 to 40 g/hl for first fermentation